Ps. Variyar et C. Bandyopadhyay, ESTIMATION OF PHENOLIC-COMPOUNDS IN GREEN-PEPPER BERRIES (PIPER-NIGRUM L) BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY, Chromatographia, 39(11-12), 1994, pp. 743-746
An HPLC method is described for the separation and estimation of pheno
lic compounds in six commercial varieties of green pepper berries. Amo
ng these, two phenolic compounds namely 3,4-dihydroxyphenylethanol glu
coside and 3,4-dihydroxy-6-(N-ethyl amino)benzamide that served as eff
icient substrates for pepper phenolase, showed wide qualitative and qu
antitative variation in their composition within the varieties. Quanti
tative estimations of these two compounds were carried out using 4-met
hylcatechol and epinephrine as external standards. This method is suit
able for the estimation of phenolic compounds in green pepper berries
in one run.